17 Dinners That Make Perfect Lunch Leftovers

Recipes that taste even better the next day.

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We all have those weeks. The weeks when you're so busy, you barely have time to think. The weeks when your life is scheduled down to the minute and just a single misstep will send your whole routine flying. When you're this busy, there's not a lot of time for cooking, so you need the meals you do cook to work double-time. You need dinners that make great leftovers.

Sadly, not all of them do. Some recipes don't make enough servings, and some use delicate ingredients that are hard to resuscitate. Noodles and leafy greens like spinach are great when they're first prepared, but will usually wind up slimy and mushy the next day—definitely a sad desk lunch.

On the other hand, the recipes that do make great leftovers are usually packed with sturdy, malleable ingredients. Root vegetables and beans will stand the test of time and hold up in your fridge. With just a splash of water and a minute or two in the microwave, your grains from last night will taste as good as new. And hearty meats can last in your fridge for up to three or four days and still be safe to eat—that's great whether you're saving it for tomorrow or later in the week.

So the next time you know you're not going to have time to pack lunch in the morning, turn to one of these 17 recipes. All of them make at least two servings—one for your dinner, one for your lunch. (And of course, you can always double or triple the recipe if you're serving a group.) And most, if not all, taste even better the next day, proving once and for all that leftovers are not hopeless.

Chilis, stews, and soups make particularly great leftovers because of how well they reheat. This one is packed with quinoa, chicken, and white beans, meaning it contains a hefty 25 grams of protein and 10 grams of fiber. Get the recipe here.

Because of how sturdy they are, soba noodles are one of the few noodles that actually do make good leftovers. And no need to reheat these—they taste even better cold. Try topping with a hard-boiled egg for a bit of extra protein. Get the recipe here.

It doesn't get much sturdier than chicken and potatoes. To make this recipe, you first need to cook everything in a slow-cooker. Then toss everything under the broiler for a few minutes to let it crisp up. If you're eating lunch at home the next day, you can re-broil it for a similar, fresh-out-of-the-oven feel. Get the recipe here.

What's great about this recipe is that it was created with leftovers in mind. Damn Delicious provides step-by-step instructions on how to prepare and pack the food so it tastes great the next day. Get the recipe here.

Most salads don't taste great the next day, but because kale is so sturdy, this one makes great leftovers. In fact, Eating Bird Food says it'll last you two to three days (if you can keep yourself from eating it all before then). Get the recipe here.

Why make a casserole if you don't want leftovers? They hold up extremely well, and many can be frozen and saved for later. This one in particular will last far longer than regular old enchiladas. Freeze whatever you can't get to for a rainy day. Get the recipe here.